Head Chef - Airline Catering Production

LSG Sky Chefs is one of the world s largest airline catering and hospitality providers, known for its outstanding reputation and dynamic approach in the industry. Voted Airline Caterer of the Year in North America for 2023 and 2024, we are committed to excellence and innovation, driven by the dedication and expertise of our talented employees. Our team members are the heart and soul of our success, consistently delivering exceptional culinary experiences and outstanding service to our clients and their passengers across North and Latin America.

The Head Chef is responsible for overseeing all aspects of food production within the Customer Service Center (CSC), ensuring alignment with company standards, menu specifications, and customer requirements. This role plays a critical part in delivering high-quality meals while maintaining consistency, efficiency, and compliance with culinary and safety standards.

Compensation & Benefits

• Competitive Base Salary + Annual Incentive Plan
• Medical, Dental, Vision starts Day 1
• 401(k) with Company Match
• Paid Time Off, Sick Leave & Holidays
• Tuition Reimbursement support for professional development
• Free Parking & Daily Meals

Food Production
Oversees all food production activities in responsible CSC
Responsible for deviations in inventories, initiates countermeasures if necessary
Controls and adjusts production plans, estimates consumption of food and equipment
Ensures compliance of recipe specifications and conducts sense-checks
Participates in the development of food products and menus
Must be aware of content in catering manuals; updates and distributes them within responsible CSC
Responsible for cost controlling of the budget, personnel and material costs
Participates in menu presentations
Coordinates and controls countermeasures in the production in case of customer complaints
Checks service schedules, assesses economic profitability and conducts sense-checks
Establishes training strategy and training plans for kitchen staff in responsible CSC
Represents kitchen and kitchen staff in front of external stakeholders
Keeps himself/herself up to date regarding industry trends (research & development, food trends) and ensures alignment with design chefs
Ensures that the appropriate production technology is in place
Participates in marketing activities
Quality
Ensures quality of goods received
Guarantees tidiness in food storage in the responsible CSC is maintained and first in - first out principle is followed
Guarantees adherence to hygiene, health and safety standards and Hazard Analysis and Critical Control Points (HACCP) regulations in responsible CSC
Leadership
Ensure that the area of responsibility is properly organized, staffed and directed
Guide, motivate and develop the subordinate employees within the Human Resources Policy
Make the company''s values and management principles live in the department(s)
Implement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations
Participate and support company sponsored initiatives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing

Five to seven years of experience in commercial cooking, out of those at least two years in a management position required
Apprenticeship or Certification course from culinary school preferred
Additional certifications (e.g. diet chef, industrial chef) or equivalent professional experience preferred
Knowledge of food and hygiene regulations (example: HACCP)
Financial understanding